Question

What are the typical major sources of carbon, nitrogen, and phosphorus in industrial fermentations for antibiotics?

Answer 1

Major Carbon source

Molasses
• Byproduct of cane or beet sugar production / residues
remaining after most of the sucrose has been
crystallized from the plant extract
• Dark colored viscous syrup containing 50-60% (w/v)
carbohydrate, primarily sucrose, with 2% (w/v)
nitrogenous substances, along with some vitamins
and minerals.
• Overall composition varies depending upon the plant
source, the location of the crop, the climatic
conditions under which it was grown, and the factory
where it was processed
• The carbohydrate concentration may be reduced
during storage by contaminating microorganisms
• Hydrol molasses, containing primarily glucose, is a
byproduct of maize starch processing.

Nitrogen

Soya bean meal
• Residuals after extraction of soy oil
• Composed of 50% protein, 7% non-protein
nitrogenous compounds, 30% carbohydrates and
1% oil
• Often used in antibiotic fermentation because the
components are only slowly metabolized, thereby
eliminating the possibility of repression of product
formation

Corn steep liquor
• Byproduct of starch extraction from maize / first
use in fermentations for penicillin production in the
1940s
• Exact composition varies depending on the quality
of maize and the processing conditions /
Concentrated extracts generally contain about 4%
(w/v) nitrogen, including a wide range of amino
acids, along with vitamins and minerals / Any
residual sugars are usually converted to lactic acid
(9-20%, w/v) by contaminating bacteria.